Alcademics

You'll remember I spent a few months figuring out the best way to dehydrate liqueurs into flavored sugars.

Now I'm finding new ways to use those liqueur-flavored sugars.

Typically bartenders who use these dehydrated liqueurs sprinkle some on top of an egg white foam or use them as a rimming sugar on a cocktail glass. But I had the idea to use them as an optional flavor enhancer to cocktails - give the customer a drink and some powdered liqueur and let them add it if desired. (Some bars do this with bitters and tinctures.)

So I bought some vegetarian capsules and filled them with dehydrated liqueurs.

They look awesome, right? 

But unfortunately, they didn't perform as expected. When adding them to a cocktail the capsules didn't dissolve. I tried a boozy cocktail, a fizzy cocktail, and an acidic cocktail in the hopes that these would help speed up the process. I even tried a hot cocktail to see if that worked. 

In all forms, the capsules dissolved eventually, but if you want to wait 20+ minutes for that to happen you're a more patient drinker than I. 

Ah well, it was a cool idea that didn't work out. 

But in tomorrow's post, I'll talk about a technique that actually worked...

Read more about the Solid Liquids Project and how to deyhydrate liqueurs here.